Thursday, June 21, 2012

Getting my mojo..

I read somewhere that the average family alternates 6-8 unique meals a month and about 3-4 a week. *shatter* I can't believe how much pressure I put on myself to come up with all these different meals every week....though to be honest, pressure often resulted in fend-for-yourself night !! Or tons of groceries but no time to cook all those meals thus rotten food. : D Boo!

But talk about a shift in thinking! Why do we push ourselves so hard? Whats so wrong with mediocrity every now and then and in certain aspects of our lives? Mediocrity can lead to happiness? Maybe? :D

How about I come up with 8 most nutrient dense, filling, tasty, lasting meals that are also EASY to whip up. Finally, I can have staples in my pantry and not have to run out each time for special ingredients. So far, I have breakfast down, very easy, a green juice as is or with protein mixed in or a banana protein smoothy.

The southwest chicken salad (already posted) serve as great lunch or dinner options.

Today, I tried a recipe on the back of a Quaker box for barley with a little twist (ground turkey instead of chicken breasts) and was pleasantly surprised.. Yum! Check! Check! And check X 3! Oh and that's Stonyfield plain yogurt which is my healthier spoof on sour cream. :)

Friday, June 1, 2012

Sooo not chicken nuggets

I was watching Ali Vincent's show on LWN and was introduced to one of the Biggest Losers' Chefs Devin Alexander.  This was one of the recipes she served at the was just too easy.   I had to try it and decided to make it tonight.  It literally took no more than 10mins to do.   Healthy, time efficient, filling and tasty...I couldn't ask for more!  This was delish! I see why they say this a great replacement for chicken nuggets.  The spelt tortilla imitates the texture of the fried flour over the chicken nugget.  

Recipe for the "Soo Not Chicken Nuggets" below:

  • 1 (8 inch) all-natural, low-fat whole grain tortilla (I used Rudi's Organic Bakery Whole Spelt Tortillas)
  • 4 ounces ground turkey breast
  • 1 tablespoon all-natural ketchup (preferably agave- or honey-sweetened and low in salt), or more to taste ( I used regular ketchup)


Preheat the oven 450 degrees F.Lay the tortilla on a medium baking sheet. Press the turkey in a thin, even layer to cover all but the outer 1/2"-diameter of the tortilla. Fold the tortilla in half and press to flatten it slightly. Bake for 3 minutes. Carefully flip the tortilla and bake for 3 to 5 minutes longer, or until the tortilla is lightly crisped and the turkey is no longer pink inside. Using kitchen shears for ease, cut it into 4 wedges. Serve immediately with ketchup on the side for dipping.
Per serving: 280 calories, 33 g protein, 32 g carbohydrates (2 g sugar), 5 g fat, 1 g saturated fat, 45 mg cholesterol, 2 g fiber, 265 mg sodium

Recipe from:
The Biggest Loser Quick and Easy Cookbook by Devin Alexander